Tahini croissants

• day-old all-butter croissants4

  day-old all-butter croissants

• date syrup↗3 tbsp tbsp
• butter↗100g g

  softened

• white sugar↗100g g

  (caster or granulated)

• eggs↗2
• tahini↗100g g
• plain flour↗3 tbsp tbsp
• sesame seeds↗3 tbsp tbsp
• icing sugar↗

  for dusting

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Split the croissants so you can open them out like a book, and leave the cut sides exposed to dry out a little more while you do everything else.

2. 2

   In a small bowl, mix the date syrup with 1 tbsp water to make a thin, spoonable liquid. Set aside.

3. 3

   Mix the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the tahini and finally the flour to make the tahini cream.

4. 4

   Trickle the syrup over the cut sides of the croissants and let it soak in, then spoon 1-2 tbsp of the tahini cream over the bottom half of each croissant and place the tops on. Transfer to a baking tray lined with baking parchment and place another tray on top, weighed down with something heavy like a couple of cookbooks. Leave for 10 mins.

5. 5

   When you’re ready to cook them, remove the weighted tray, spread another tablespoonful of tahini cream over the top of each croissant and sprinkle with sesame seeds. Bake for 12-14 mins until golden. Leave for 10 mins to crisp up, dust generously with icing sugar and serve. Any leftover tahini cream will keep in the fridge for a week.